Sheet Pan Pineapple Chicken Bowls

Sheet Pan Pineapple Chicken Bowls are a quick,easy and delicious meal so it makes them perfect for a weeknight dinner. Oven Roasted chicken in a sweet and spicy sauce served up bowl style with White jasmine rice (I made coconut rice for this dish ), fresh pineapple+ mango salsa, avocado, sweet plantains and cherry tomatoes. Its really a perfect weeknight dinner and will come together in less than an hour.

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Sheet Pan Pineapple Chicken Bowls

INGREDIENTS:

For the chicken:

• Pineapple slices (however you want to slice them)

• Chicken ( I used chicken legs )

• Naranja agria (Sour orange)

• Worcestershire sauce

• Brown Sugar

• smoked paprika

• Chili powder

• Cumin

• S+P

• red miso paste

• Sliced onions

• lime slices

• Whole Clove of garlic cut in half

• Sliced jalapeños(not seeded)

For the Mango + Pineapple Salsa

• chopped peeled mango

• chopped fresh pineapple

• diced sweet red pepper

• minced fresh cilantro

• red onion, chopped finely

• lime juice

• lemon juice

• jalapeno pepper, finely chopped

• Salt

For the toppings

• Avocado slices

• steamed jasmine rice

• Cherry tomatoes

• sweet plantains

INSTRUCTIONS:

For the Pineapple Salsa

1.In a bowl, mix all ingredients well. Refrigerate until ready to use.

For the chicken

1. Heat the oven to 350.

2. marinade the chicken in a bowl or ziplock bag with the naranja agria. Let it sit for about 20 minutes.

3. In a bowl, mix the seasoning ingredients except the onions, garlic jalapenos and pineapples.

4. Take the chicken out of the marinade and arrange it in a sheet pan along with the onion slices, garlic, jalapenos and limes. you can line it with parchment paper if you wish to.

5. pour the seasoning over the chicken and vegetables/pineapples and make sure its all coated. put it in the oven let it roast until the chicken is cooked through, it took about 30 minutes for me.

6. While the chicken is roasting, make the rice.

7. To arrange the bowls, scoop the rice onto a bowl, place the chicken along with the pineapples and vegetables on top, add the cherry tomatoes, salsa. avocado slices and sweet plantains and drizzle the reserve sauce from the sheet pan on top.

8. Enjoy!